Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1980-08-18
1981-11-10
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
435267, 426 19, 426 28, A23L 110
Patent
active
042998476
ABSTRACT:
A process is provided for treating cereal grain which comprises soaking cereal grain in an aqueous medium containing crystalline fructose or liquid grape concentrate for about 10 to about 16 hours at a temperature from about 72.degree. to about 84.degree. F. and then adding proteolytic enzyme to the soaking mixture with continued soaking in the same temperature range for an additional 10 to 62 hours and thereafter separating the cereal grain from the soaking mixture. Baked products prepared from an ingredient mix containing the treated cereal grain have hypoallergenic characteristics.
REFERENCES:
patent: 1172270 (1916-02-01), Franzie
patent: 2494544 (1950-01-01), Erlich
patent: 3172766 (1965-03-01), Larebeyrette
Pyler, Baking Science & Technology, 1973, vol. 1, Siebel Publ. Co.: Chicago, pp. 201-206.
Grant, Hackh's Chemical Dictionary, 4th Ed., 1972, McGraw-Hill Book Co.: New York, pp. 282, 386.
Lietze, Annals of Allergy, vol. 27, 1969, pp. 9-12.
Vande Kamer et al, Quarterly Rev. of Allergy & Applied Immunology, vol. 9, 1955, p. 171
Roberts, The Journal of Allergy, vol. 27, 1956, pp. 523 to 530.
Diamond Donald
Golian Joseph M.
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